Marshmallow Chocolate Swirls (Print-Friendly Version)
Chewy chocolate treats tangled with soft marshmallow—just the thing for snacking or sharing at parties.
# Ingredients List:
→ Dry Ingredients
01 -
0.25 teaspoon salt
02 -
0.5 teaspoon baking soda
03 -
75 g unsweetened cocoa powder
04 -
260 g all-purpose flour
→ Wet Ingredients
05 -
2 teaspoons vanilla extract
06 -
2 large eggs, room temperature
07 -
240 g marshmallow fluff
08 -
300 g granulated sugar
09 -
227 g unsalted butter, left out so it's soft
# Detailed Cooking Steps:
01 -
Toss salt, baking soda, cocoa powder, and flour in a bowl, then mix with a whisk until it all looks the same.
02 -
Grab your mixer and whip the butter with sugar until you get a light, fluffy look—usually takes about 3 or 4 minutes.
03 -
Crack in the eggs one after another, mixing real good each time. Pour in the vanilla until you can't see it anymore.
04 -
Slowly dump the dry stuff into the wet, and run your mixer on low, just until it comes together. Don't go crazy mixing or cookies get tough.
05 -
Gently fold in marshmallow fluff so you've got cool swirls, or save it for after chilling if you'd rather.
06 -
Wrap the dough up and stick it in the fridge for an hour. This helps so it won't spread too much when you bake it.
07 -
Turn your oven on to 175°C. Lay out parchment or silicone mats on two trays so cookies don't stick.
08 -
Scoop out dough balls and roll them. Put on trays spaced apart by about 5 cm. Push in the middle with your thumb, spoon a little marshmallow inside, swirl with a toothpick if you want.
09 -
Pop the trays in the oven for 10–12 minutes. Edges should look done but middles still kinda soft. For super gooey cookies, add a bit more marshmallow fluff during baking.
10 -
Let cookies chill on the pan about 5 minutes. Move to a cooling rack and leave there to finish cooling and get chewy.
# Helpful Hints:
01 -
Sticking the dough in the fridge keeps the cookies thick instead of flat.
02 -
If your dough feels too sticky, just chill it another half hour before shaping.
03 -
Want a big swirl? Melt marshmallows and swirl ‘em in instead of using fluff.
04 -
For a gooey middle, push a whole jumbo marshmallow in there.
05 -
Flip your baking trays around halfway through for even browning.
06 -
Best way to keep them fresh? Store in a sealed container out on the counter.
07 -
Freeze your dough balls, then bake them frozen—just tack on a few extra baking minutes.